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Ingredients
1 Onion, quartered
3 Celery stalks, quartered
3 Carrots, quartered
3 Tablespoons unsalted butter or margarine
1/4 Teaspoon allspice
1 Pound tomatoes, halved
3 Cups beef broth
4 Cups green cabbage, chopped
1/2 Pound potatoes, chopped
3/4 Cup quick cooking barley
4 Cups water
1/2 Pound corned beef, cut into thin strips
Salt & Pepper to taste
Instructions
Pulse onion, celery and carrots in a food processor or blender until they are pea size pieces.
Melt butter in a pot. Add chopped onion, celery, carrots and allspice cook until vegetables are slightly softened, about 5 minutes. Add tomatoes to food processor or blender, pulse until finely chopped.
Transfer tomatoes to pot, add broth, cabbage, potatoes, barley and 4 cups water, cover bring to a boil.
Uncover reduce heat and simmer until potatoes and barley are tender, about 20 minutes.
Stir in corned beef, season with salt and pepper and serve.